This delicious dessert is the favorite for most of Cuban, it has a very creamy and soft texture that fascinates all people who taste it.

It is said that it had aphrodisiac powers, during the medieval period, the true is that we are not sure, what we can state with absolute certainly is that it is an absolute deliciousness.

Take a look at these kitchen utensils that we leave below, they will serve you to prepare this and other recipes.

We propose you to enjoy this traditional dessert, as doing as tasting of it; we won’t prolong it anymore and let’s get down to it to do the Cuban homemade Crème Caramel (Cuban Flan)  recipe

How to Make Cuban Créme Caramel

cuban flan creme caramel

Delight yourself and also surprise your guests with this easy recipe of Cuban Crème Caramel that today we show you.

  • Prep Time5 min
  • Cook Time25 min
  • Total Time30 min
  • Yield1
  • Energy146 cal
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  • Recipient for the mixture
  • Pot or small container
  • Round or square mold
  • Oven or pressure cooker

For the flan

  • 1 can of condensed milk
  • 1 can of evaporated milk
  • ½ cup of water
  • 3 or 4 eggs
  • 1 teaspoon of vanilla
  • 1 pinch of salt

for the caramel

  • ½ cup of white sugar
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Way of Elaboration


The first step will be to make the mixing using a recipient sufficiently deep where the condensed and the evaporated milk can be beaten together with the eggs, the vanilla and the pinch of salt.


After that, we let it to rest and pass to make the caramel, it is very simple, and you just have to place into a medium or small pot that can also be another type of saucepan, the ½ cup of white sugar.


We place it to medium heat until the sugar turn to a clear golden color, which is when the caramel is ready, in the suitable point.


You should devote your constant attention so if it goes off and gets burn, just a little, the flavor will turn bitter.


Later we empty the caramel into the mould we have chosen and give it some circular movements going around it to cover all the parts of the recipient.


The next step will be to place the mixing into the toffee mould, if it has a lid, we close it, otherwise, we can place it a film paper in the upper part, in this way it keeps the steam in its inside.


To cook it, it must be use a pressure cooker or the oven, so that the crème caramel is always cook in double boiler, we particularly use the first option , because it is faster, the crème caramel was ready just in 25 minutes, from the moment in which the cooker gets pressure. (Remember that to take it out you must wait for some minutes to open it)


On the other hand, if you prefer the oven, place the mould into another bigger recipient with water very hot, to a height that not exceeds the ¾ of the mould.


Cook it 350F for one hour approximately, you will know that it is ready if when you introduce it a knife or chopstick in its center, comes out totally cleaned.


Once already cook, wait for it gets cold (for 1 hour) to remove it from its mould, take in to account that if it is too hot, it will get break at the time of removing it.


When you get it out, just place it into the fridge, and as soon as its get cold you can delight yourself serving a generous portion of this delicious homemade dessert.

How to make Cuban Flan in VIDEO

YouTube video
😋 Making easy and creamy cuban flan in 5min VIDEO Step by Step


If you are a lover of this sweet and like it with a more creamy consistency, you can add 3 tablespoonful of milk powder, the texture that you obtain with this trick is simply wonderful.

  • Nutritions Facts

  • 10 servings per container
  • Amount per serving
  • Calories146
  • % Daily Value*
  • Total Fat4 g5.56%
  • Saturated Fat0 g0%
  • Polyunsaturated Fat0.4 g
  • Monounsaturated Fat1.3 g
  • Cholesterol83 mg27.67%
  • Sodium53 mg2.3%
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User Review
3.36 (11 votes)

Hola, soy Dailis, Chef Profesional y creadora de varios proyectos de cocina Internacional. Te doy la Bienvenida a Receta Cubana

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